Grilled Greek Chicken Pasta Salad
 
Makes 4 to 6 servings
Ingredients
  • ½ cup red wine vinegar
  • ¼ cup extra-virgin olive oil
  • 1 lemon, juiced
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons minced garlic
  • 2 tablespoons Dijon mustard
  • 1 teaspoon kosher salt
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • ⅛ teaspoon ground black pepper
  • 2 pounds chicken breast cutlets
Instructions
  1. In a large bowl, whisk together vinegar, oil, lemon juice, oregano, garlic, mustard, salt, onion powder, basil, and pepper until well combined. Add chicken, turning to coat. Cover and refrigerate for at least 2 hours or up to overnight.
  2. Let chicken stand at room temperature for 30 minutes. Drain chicken, discarding marinade.
  3. Meanwhile, preheat grill to medium-high heat (350° to 400°). Grill chicken until a meat thermometer inserted in thickest portion registers 165°. Let stand for 5 minutes before serving.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/greek-chicken-pasta-salad-recipe/